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In France, 15 billion eggs, which constitute the cheapest animal protein on the market, are consumed every year. With ever more demanding consumers, the sector is changing. The production of eggs from caged hens is plummeting while free range and organic farming is on the rise. But can we mass produce quality eggs and respect animal welfare? How are the pasteurized egg products that can be found in food products and in collective catering canteen dishes made?
Dị: Documentary
Nkedo:
Ndị ọrụ: Hugues Demeude (Director)
.Lọ nka: Ego Productions, France Télévisions
Oge ojiri gaa: 1:47:31 Nkeji
Ogo: HD
Hapụ: Jan 18, 2022
Mba:
Asụsụ: Français
